To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu. Coat each tofu cube first in the cornstarch bowl, then egg, then panko. Season, to taste, with salt and freshly ground black pepper then stir through the egg, spring onions and coriander. Slice into 16 cubes (slice block in half horizontally first, then cut into cubes). Remove from the pan, add a little more oil and stir-fry the rice for 3 minutes, or until the rice is completely warmed through. Allow to set a little and move around the pan to scramble. To make the egg-fried rice, beat together the eggs and sesame oil in a bowl and add to the wok. If you want sprinkle a pinch of garam masala and kasuri methi. Add the fried tofu and give a gentle stir. Add the chillies, chilli flakes and ginger and cook for a further 2 minutes, or until the volume of the liquid had reduced.Īdd the fried tofu, fried cashew nuts and carrots to the pan, stir well and cook for 2 minutes, or until the carrots have softened. Cut the tofu into rectangular chunks roughly 1cm thick and 2cm tall and wide. 1 pack firm tofu 3 qt vegetable oil for frying Instructions Prepare a bowl of clean cold water Use a sharp pointed knife to carefully cut along the packaging edges to remove tofu block from its pouch. When the curry is thick, optionally add 1 teaspoon sugar or maple syrup to balance the flavors. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.įor the chilli sauce, heat the vinegar, sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Air fry at 400☏ for 15 minutes shaking basket or rotating trays half way through. Place tofu in air fryer either in the basket or on the trays depending on model.
Then its stir-fried with the famous salt and pepper. Add avocado oil, tamari, garlic powder, onion powder, salt and pepper and gently toss again until each piece of tofu is coated. (You may need to do this in batches.)įry the cashew nuts in the hot oil for 1 minutes, or until golden-brown and crisp. The tofu is deep fried to perfection, so you get a crispy, fragrant crust and a pillowy soft center. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Dredge the tofu in the flour, shake off any excess, then carefully lower the coated tofu into the hot oil and cook the tofu for 1–2 minutes, or until crisp. If you want ultra crispy tofu, press it for about 20 minutes with a heavy object. Mix the flour and crushed peppercorns together in a bowl. Remove the tofu from the package and drain off the excess water. To make the tofu, pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth.
Mix the tofu with two tablespoons of vegetable oil.
0 kommentar(er)
